A lighter version of the classic cheesecake. This dessert travels well in its pan.
CRUST:
Pour into crust in 9x13 pan. Sprinkle top with a few graham cracker crumbs. Place in refrigerator for at least one hour before serving.
FILLING:
Prepare the evaporated milk, by chilling the milk in an ice tray until crystals have formed.
In a medium bowl, dissolve jello with 1 cup of boiling water. After it is dissolved add 1 cup of ice water. Whip jello until fluffy.
In a separate bowl, cream together softened cream cheese, vanilla and 1 cup of sugar.
Whip the milk until thick and foamy. Add whipped cream cheese mix to jello, until a bit foamy. Then fold in the whipped milk.
If you are going to travel with this dessert, use a graham cracker crumbs sprinkle on the top to prevent the plastic wrap from sticking.
The colder the can milk the easier and faster the whipping process becomes.
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